Plum and Blackberry Salsa – A Passion for Purple
Savor summer and incorporate super-sweet sun drenched fruit in this recipe for a chunky, heavenly salsa. Eat by the spoonful, and use as a topping for fish.
In a one quart heavy pot, add the onions and sugar and bring to a simmer, stirring. Reduce heat to medium, and cook for about 15 minutes until
syrupy. At the end, the mixture will become very sticky, then caramelize (sugar turns a light golden color).
Add the salt, puree, lime juice, hot peppers and purple plums. Stir well and cook over low heat just 2 minutes to blend the flavors.
Take off the heat and cool. Fold in the tomatoes and figs. Add some filtered water if too thick, 1 T. at a time. Place in a glass airtight container and refrigerate.
When ready to serve, fold in the blackberries and some fresh herbs of your choice.
Use within 2 – 3 days.
* Blackberry puree: Heat 1/2 cup of blackberries (stovetop or microwave) until just softened, and mash with a fork.
Pass through a strainer over a small bowl. Press on, then discard the seeds. Make about 5 T. of puree.
Great served over grilled fish. I like to baste the seasoned fish with butter, add to a large serving plate when done, and pour some good Brandy over. Top with the tasty purple salsa and serve.
Pairs well with cheeses and poultry.
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